I’ve run into the same thing when balancing stone fruit with sharper tropical flavors — passion fruit tends to dominate pretty quickly. One option could be boosting apricot character without adding more sweetness, like using a splash of apricot eau-de-vie or a small amount of apricot liqueur in place of part of the puree. That keeps the aroma up without thickening things too much.
Another tweak is switching the syrup to gomme or adding just a touch of pectin-rich apricot puree for body, so you get texture without losing balance. You could also slightly dial back the passion fruit’s acidity with a tiny bump in citrus or dilution rather than cutting its volume outright.
Honestly though, if the texture and overall balance feel right, you’re probably close — it may just come down to whether you want apricot to lead or play support. Curious what base spirit you’re pairing it with, since that changes how much the apricot can shine.
Another tweak is switching the syrup to gomme or adding just a touch of pectin-rich apricot puree for body, so you get texture without losing balance. You could also slightly dial back the passion fruit’s acidity with a tiny bump in citrus or dilution rather than cutting its volume outright.
Honestly though, if the texture and overall balance feel right, you’re probably close — it may just come down to whether you want apricot to lead or play support. Curious what base spirit you’re pairing it with, since that changes how much the apricot can shine.