Although working with dried fruit often results in different flavors than if you used fresh, you can get some very pleasing results. When I work with dry fruit, I generally prefer to chop it into coarse chunks, then rehydrate it by placing the fruit in a pot that you can tightly cover, then I pour very hot (boiling hot is OK, but don't add more heat once you've added it to the fruit) water over the fruit until the fruit is covered by a layer of liquid. Then I cover the pot and wait for it to cool to room temperature. I then add a little pectinase (pectic enzyme), and add the fruit with its hydration water to my fermenter.
Note - if the apricots that you plan to work with are commercially dried, they may have been treated with sulphites to prevent them from spoiling or browning. In that case I'd wait a day after hydrating before I'd mix with the rest of the must and pitch yeast.