Pectic enzyme helps with pectin hazes, but it can also help with colour and flavour extraction.
You can use it before or after fermentation. Though I notice that if you use it before its something like 1 tsp per gallon, whereas after the ferment, it'd be 2 tsp per gallon.
In this instance I'd have thought it best to leave it, when all the lees/sediment have dropped out, then if its still hazy, hit it with pectolase then.
Oh, and never puree the fruit.