The general rule is 1# fruit per gallon. However, the quantities can very with the fruit and desired character. Really, brewing fruit beer is very much personal preference & technique.
Typically, I usually steep the fruit at 155F for 30 minutes with enough water to cover and add both fruit and the juices to the secondary.
My recommendation would be to peel and coarsly chop your apricots, steep, and add to the secondary (1#/gallon). You must realize this first batch will be experimental and further revisions will most likely be necessary.
I would recommend that you don't puree and add to the secondary - this ended badly in a cranberry wheat of mine when the yield was less than 50%, as the slurry 'sucked' up the beer/wort.