It hasn't been sitting for too long, five days or so. Maybe I am missing the point of secondary... I thought you want the beer to be off any bad flavors (dead yeast, fruit tannins, etc) as soon as the exponential growth phase of the yeast is over... Thus to clarify the beer and have it taste as clean as possible you do secondary to get the beer off the trub. So when I add the fruit in the secondary I added a tonne of sugars and started a whole new yeast population, most of which died and there is still all the fruit skin and such that I don't want on the beer. The sugars and flavor are soluble and since this is puree it should go right into solution right?
I think I will take my fellow homebrewers advice and not transfer it again, but unfortunately cold conditioning isn't an option for me until I get the beer in bottles, but I don't want to cold crash a bunch of fruit crap on the bottom of my bottles either. I just want the beer to be mildly fruity and not a smoothie, but it certainly doesn't look like a beer, its blood red and murky and smells like its extremely tart...