Soaking fruit in alcohol

I thought that soaking fruit in whiskey would be tasty so last night, I filled a mason jar with pear pieces and filled it up with Jack Daniels.

1. What is the optimal amount of time this should be soaking?


2. Is it better to soak it refrigerated or at room temperature?


3. Are some types of liquor better than others for this? Clear (vodka) or colored (whiskey)? Should I use higher proof liquor (e.g. 90-100 proof whiskey).