Cover orange peelings with water. Cook 1 hour. Pour off water and cool. Remove white membrane. Cut in strips or any desired shape. Cover with water and cook an additional hour or until tender. Mix sugar, orange Jell-O, syrup and water in 2 quart saucepan. Add orange peel and cook over low heat until most of liquid is abes, cherry tomatoes, and mint sprigs and garnish the top with the fried basil.