Do you need to add pectic enzyme in the secondary for a mead?

I made a number of one-gallon test batches of meads using various honeys, etc.  One of the first ones I did was a simple mead using bulk honey from the warehouse store.  I had quite a bit of trouble getting it to attenuate but it is finally down around 1.010 or maybe a bit higher.  It tastes a bit sweet, but is otherwise unremarkable.  I picked up some nice, fresh local peaches and I was considering racking the mead onto the fruit in a secondary.  I wasn’t sure whether I should/need add any pectic enzyme.  I’m not planning on heating the fruit, which I know would set the pectin, but I’m not aware if there is enough pectin in fresh fruit to give me any problems.

The other thing I was considering, since it is a pretty sweet mead, is to add hot peppers or something sour instead.  Any opinions whether adding peaches to a sweet mead would make it too sweet or cloying?  I do have a gallon of a ginger mead where the ginger-ness isn’t where I want it to be.  It tastes a bit dull and I might want to add the peaches to that instead, since ginger and peaches are a nice combination.

Pectic enzyme after fermentation would be useless. Alcohol denatures it. You probably don’t need it, but you could mix it with the peaches before adding them to the mead.