How long can zapaglione keep in the fridge? also what are some ways I can add depth of flavor to raw peach without totally cooking it? I need to let it stay in the fridge or outside for at least a couple hours so brûlée is out of the question since it will soften.

also what are some ways I can add depth of flavor to raw peach without totally cooking it? I need to let it stay in the fridge or outside for at least a couple hours so brûlée is out of the question since the shell will soften. Any flavor combos would be great too.

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