How to Make It
Pour the guava nectar into an 8-inch metal ring mold or kugelhopf mold; the nectar should cover the bottom of the mold. Freeze until firm, about 25 minutes. Put the pineapple chunks and honey in a blender and puree until smooth. Pour the pineapple puree over the frozen guava nectar, cover and freeze until solid, at least 2 hours.
In a large punch bowl, combine the pineapple juice, sparkling wine and Calvados. Warm the bottom of the mold under hot water to thoroughly loosen the pineapple ice. Invert the ring onto a sheet pan, then carefully lower it into the punch, guava side up. Ladle the punch into glasses and serve.