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Fruit in secondary for extended durations - stir?

Hey all-

New’ish brewer here. I have a few wild ales sitting on various fruit purees at the moment and while watching an apricot ale go through crazy secondary fermentation (2.5 gallons on 6lbs of puree) and seeing the yeast eat its way down through the puree the thought occurred to me - should fruit puree be stirred at all to expose the bottom fruit? Will the yeast eventually ‘get down there’ after the months it will be sitting in secondary?

I’ve only done them in carboys. Pretty much ignored them for 12-18 months, aside from checking the airlock.

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