Preheat oven to 400°F. Lightly butter 9-inch, deep-dish glass pie pan.
Blend soy milk, 2 percent milk, eggs, agave nectar, and vanilla and almond extracts in blender until smooth. Add flour, and pulse to mix. Set aside.
Fan five pear halves in pie pan, stem ends pointing toward center of pan.
Pour batter over pears. Place pie pan on baking sheet, and bake 55–60 minutes, until the clafouti is puffed and slightly browned. Cool, and serve warm or at room temperature.