Singe and wipe the goose. Rub the inside of the goose with 2 tablespoons of softened butter. Season with salt and pepper and fill the neck and body cavity with stuffing. Fold the neck skin over and secure with a small skewer. Sew up the body cavity and truss the bird. Prick the skin all over with a fork. Spread with one tablespoon of softened butter and  butter a roasting pan with one tablespoon of butter. Place the goose in a pan with the onions. Roast in a preheated 400ºF. oven for 30 minutes. Pour off the fat, and season with your favorite seasonings and pour on port wine from soaked fruit in stuffing. Lower the heat to 350ºF. and roast, basting four times, for one and a half hour or until the legs move freely in their sockets. Keep the goose warm. Remove the fat from the roasting pan, pour in the beef broth, and simmer for five minutes on top of the stove, scraping the pan of all brown particles. Melt the remaining four tablespoons of butter and sauté well drained peach halves until golden. Carve the goose, arrange the peach halves around it. Add cognac and orange liqueur and simmer for 6 minutes. Serve in a separate bowl. Serves 7