Found at Boozemonger:
Spicy Pear Cachaca
This one’s an English drink based on traditional winter flavors that will require a little preparation. To make it, you’ll need a bottle of unaged Abelha Cachaça Silver, one pear (skinned and cut), a helping of cinnamon (half a stick should do), grated ginger about two teaspoonfuls, ten clove seeds and a dash of grated nutmeg (just a small amount).
To make a Spicy Pear Cachaça, put all the ingredients together in a jug and let it sit at room temperature to let the flavors infuse into the cachaca. One to two weeks of leaving it in should be enough to create an amazingly tasty drink. Leave it on for four weeks and you’ll have a cachaça cocktail ready to envelop your taste buds.
I don't have a lot of experience with infused cachaças, having tried only one or two. (I do have a ginger-vodka experiment in a mason jar at home, but that's about it.) Spicy pear sounds like an interesting mix that I might have to try.