Preheat oven to 375 degrees Fahrenheit

Cut 6 of the peaches in half and remove the pit. Scoop out a little of the pulp from the center making a small indention where you will be later stuffing the peach, placing the pulp in a sauce pot. Peel and remove the pit of the remaining 2 peaches, dice the pulp and place it in the pot with the rest of the pulp. Add 2 tablespoons of the butter and 3 tablespoons of the granulated sugar. Cook for 2 minutes on a medium heat on stovetop. Remove from heat, slowly stir in the egg yolks, stirring constantly to ensure that the egg doesn’t cook while incorporating, and then add the remaining 2 teaspoons of granulated sugar, powdered sugar, corn starch, amaretti cookies, cacao, and the Moscato wine. Replace onto the heat and cook for an additional 5 minutes, make sure to stir occasionally to keep the mixture from sticking to the pot.

Butter an 8 1/2 x 11 glass baking dish and sprinkle with sugar. Place in the preheated oven for 3 minutes.

Spoon the mixture into the center of each peach half and place the peaches in the previously buttered baking dish. Bake the peaches in the preheated oven for 30 minutes.

Serve hot straight from the oven. Crush additional amaretti cookies and sprinkle on top as garnish.