I have a pear nectar wine that I made from the juice & sugar left from canning pear preserves, so it had been boiled with the fruit. I didn't add pectic enzyme until after the primary, but it cleared it on up anyway and it's nice & clear now. Oh, and going into secondary it tasted remarkably like Nyquil. I added some acid blend and also blended it with some apfelwein. After a few months in secondary it's starting to taste like a wine and not a cold remedy. The upshot is, add a little bit of acid and a large amount of time.
Hickory Glynn Winery & Brewery