Fruit glaze that will hold nicely outside of the fridge?

toufas

Tomorrow I am going to attempt the peanut butter gelato from the modernist cuisine at home book. I am going to ommit the fruit juice and go for water, and I want to make the fruit part as a glaze/part of the presentation for now. Since I have 0 pastry experience, would a coulis be the best idea to go for? There is a bar fridge in the ice cream area, would it be ok to store it in there in terms of it being liquid? Would it be ok outside the fridge since its a preserve in a way?